These double cream recipes are a great way to use up a tub of cream. Both sweet and savoury dishes can be enhanced with some indulgent double cream.
Double cream has twice the fat content of single cream. This higher fat content means it can be whipped – great for desserts. But it's just as good poured or used to enrich sauces. Find out just how versatile double cream is with some of our favourite ways to use it:
Create a rich and creamy curry
Heat 1tbsp oil in a frying pan, and cook 1 sliced onion till softened. Stir in 2-3tbsp tikka masala curry paste and 1tbsp tomato purée, and cook for 30 secs. Stir in 400g can chopped tomatoes, 50g/2oz ground almonds and 1tsp sugar. Bring to the boil, then simmer for 5 mins. Add 250g/9oz raw tiger prawns and cook for 5 mins before stirring in a 150g carton double cream. Season and scatter with coriander.
Chill in a syllabub
Whip 4tbsp icing sugar with a 300ml carton double cream to soft peaks. Add 150ml/5fl oz sparkling rosé wine and whip to soft peaks again. Slice 4 strawberries and drop into 4 glasses, then top with syllabub mixture. Chill before serving.
Try some chocolate truffles
In a processor, whizz 3 x 100g bars 70% cocoa solids dark chocolate into small pieces. Melt chocolate then stir in a 150ml carton double cream. Chill in fridge for 1 hr. Roll into balls and toss in cocoa to coat, and leave to set completely.
Mix an after-dinner co*cktail
Stir 125ml/4fl oz cold espresso with 4tbsp each Tia Maria and vodka. Divide between 4 glasses. Whip a 150ml carton double cream and 4tbsp Baileys till just thickened and spoon over coffee mixture just before serving.
Bake a dauphinoise
Preheat oven to gas mark 3/ 170°C (150°C in a fan oven). Heat 500ml/1pt milk and a 300ml carton double cream in a large pan till bubbles appear at edge of pan. Add a 1kg bag potatoes, thinly sliced, and 2 finely chopped garlic cloves to pan, and cook for 10-15 mins. Taste and season. Butter an oven dish, pour in potatoes, and bake for about 1 hr.
Stack up a millefeuille
Preheat oven to gas mark 6/200°C (180°C in fan oven). Line a baking tray with baking parchment and sprinkle with 1tbsp sugar. Place a sheet of ready-rolled puff pastry on top, sprinkle over another tbsp sugar and cover with another sheet of baking parchment. Place a heavy baking tin on top and bake for 25 mins till crisp and golden. When cool, trim edges and cut into 3 equal pieces. Stir finely grated zest of lime and 2tbsp icing sugar into 300ml carton cream, and whip to soft peaks. Peel a small mango and cut into small chunks then fold into cream with 2 passion fruits and the juice of 1 lime. Layer cream between pastry to make a stack, and dust with icing sugar.
Make a marvellous quiche
Preheat oven to gas mark 6/200°C (180°C in a fan oven). Line a 25cm/10in tart tin with ready-made shortcrust pastry. Chill for 3 mins, then cover with greaseproof paper and baking beans, and bake for 15 mins. Remove paper and beans and return to oven for 10 mins. Beat 2 eggs with a 300ml carton double cream, season and stir in a bunch of shredded basil. Place 125g/4oz halved cherry tomatoes on base, pour over egg mix and drop in spoonfuls of 75g/3oz soft goats' cheese. Grate over Parmesan cheese and bake for 25 mins.
Whip up a fruity ice-cream slice
In a blender, whizz 500g pack of defrosted frozen summer fruits, then pass the purée through a sieve to remove seeds. Whisk the fruit purée with 400ml/14fl oz condensed milk and a 150ml carton double cream. Pour the mixture into a loaf tin lined with cling film, and freeze overnight. Turn out and serve in slices.
Stir a sumptuous pasta sauce
Cook 400g/14oz pasta as directed on packet. Heat 1tbsp oil in a frying pan, and cook 6 large Cumberland sausages for a few mins till starting to brown. Add 150ml/1⁄4pt white wine and bubble till reduced by half. Mix in 3-4tbsp wholegrain mustard and a 300ml carton double cream. Season, stir in a handful chopped parsley, squeeze lemon juice and the drained pasta.
Beat into a banoffee mess
Whip a 300ml carton double cream to soft peaks. Fold in 6 crumbled meringues, 6tbsp toffee sauce and 4 sliced bananas. Divide between 6 bowls, drizzle with a little extra sauce, and grate over dark chocolate to serve.
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